Category: Fish and Seafood
Cuisine: Asian
Yields:
4 Servings
Difficulty: Easy
Prep Time: 10 Mins
Cook Time:
22 Mins
Total Time:
32 Mins
Embrace the Delight of Weeknight Cooking with this NYT-Inspired Kimchi Salmon Skillet Recipe.
Finding a delicious and easy-to-make dinner recipe can be very gratifying. As home cooks, we understand the importance of balancing simplicity with great taste. In fact, this recipe achieves that beautifully, bringing together tender salmon fillets, tangy kimchi, and an appetizing mix of butter and toasted sesame oil with a hint of sugar.
What makes this dish so special is how the zesty kimchi adds an irresistible twist to the delicate salmon, creating a meal that’s both satisfying to prepare and share with loved ones. As a beloved staple in Korean cuisine, stir-fried kimchi has found its way into countless dishes, elevating each with its unique and complex flavors.
Sautéing kimchi brings forth a delightful balance between its tangy, spicy notes and the natural sweetness of the cabbage, creating a versatile ingredient that can be paired with various proteins. Consequently, this process not only enhances the depth of your dish but also introduces a touch of Korean heritage to your kitchen, making each meal an exciting and diverse culinary experience.
Incorporating this NYT-inspired recipe into your weeknight cooking routine will not only introduce new flavors to your table, but also motivate you to explore even more creative meal options. Therefore, give it a try and discover the joy of elevating your weeknight dinners into memorable, palate-pleasing experiences!
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Ingredients
Adjust Servings
Instructions
- Preheat the oven to 450 °F (ca. 232 °C). In an ovenproof skillet, heat the butter and sesame oil. Add the kimchi (with its juice) and sprinkle with sugar. Cook, stirring occasionally, until the kimchi softens and all the liquid evaporates. If the liquid simmers away too quickly, lower the heat and continue stirring. This should take up to 10 min.
- Pat dry your salmon fillets and season them lightly with salt. Place the salmon in the skillet and spoon the kimchi on top. Roast in the oven for about 6 minutes. Turn the broiler on high. Adjust the rack to about 5 inches (ca. 13 cm) from the heat source. Broil the dish for approximately 4 minutes, stirring occasionally to prevent burning. The kimchi should become browned in spots. Serve sprinkled with scallions and sesame seeds.
Notes
If the salmon fillets have skin, nestle them into the skillet skin side down during cooking. Use mild or spicy kimchi, depending on your taste.